As well as making a delicious and unusual flavour
combination, lentils and salmon make an excellent cardio-
protective duo. Lentils are high in protein, low in fat and
high in soluble fibre, which will help reduce cholesterol
levels. Salmon is an oily fish, providing a rich source of
omega-3 fatty acids, which will have a beneficial effect on
reducing blood clotting and an irregular heartbeat.Canned
salmon is also a good source of omega-3 fatty acids but has
a higher salt content than fresh salmon.
Prep
30 minCook
45 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 500 g (1 lb) salmon tail fillet 2 tablespoons dry white wine | |
| 4 red peppers, halved, cored and deseeded 175 g (6 oz) Puy lentils, well rinsed large handful of dill, chopped | |
| 1 bunch of spring onions, finely sliced lemon juice, for squeezing freshly ground black pepper | |
| DRESSING | |
| 2 garlic cloves large handful of flat leaf parsley, chopped | |
| large handful of dill, chopped 1 teaspoon Dijon mustard | |
| 2 green chillies, deseeded and chopped | |
| juice of a large lemons 1 tablespoon extra virgin olive oil |
As well as making a delicious and unusual flavour combination, lentils and salmon make an excellent cardio- protective duo. Lentils are high in protein, low in fat and high in soluble fibre, which will help reduce cholesterol levels. Salmon is an oily fish, providing a rich source of omega-3 fatty acids, which will have a...
| 1. | Place the salmon on a sheet of foil and spoon over the wine. Gather up the foil and fold over at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes until cooked. Allow to cool, then flake, cover and chill. |
| 2. | Flatten the pepper halves slightly. Grill skin side up under a preheated hot grill until charred. Enclose in a plastic bag for a few minutes. Remove from the bag, peel away the skin and cut the flesh into 2.5 cm (1 inch) cubes, reserving any juices. |
| 3. | Place all the dressing ingredients, except the oil, in a food processor or blender and process until smooth. Whilst processing, drizzle in the oil until the mixture is thick. |
| 4. | Place the lentils in a large saucepan with plenty of water, bring to the boil, then simmer gently for about 15-20 minutes until cooked but still firm to the bite. Drain and place in a bowl with the pepper, dill, most of the spring onions and pepper to taste. |
| 5. | Stir the dressing into the hot lentils and allow to infuse. To serve, top the lentils with the flaked salmon and gently mix through the lentils and dressing, squeeze over a little lemon juice and scatter with the remaining spring onions. |
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